RCI-SC.005.0151.001
Salsa Mojo Picon
Red Mojo Sauce. No two recipes are the same for mojo sauces but this is fairly typical. In the Canaries a local "saffron" (azafran del pais) is used.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- a little wine vinegar1 unit
- lots of garlic1 unit
- 1 unit
- a chilli or two1 unit
- a pinch of saffron powder1 unit
- some whole cumin seeds1 unit
Method
1
Toast the cumin seeds in a dry pan over medium heat for 2-3 minutes until fragrant, then remove and set aside to cool slightly.
2
Peel and roughly chop the garlic cloves into smaller pieces for easier blending.
3
Deseed and chop the red pepper into chunks, removing any white membrane.
4
Remove the stems from the chilli peppers and chop them into pieces, adjusting the amount of seeds included based on desired heat level.
5
Place the garlic, red pepper, and chilli peppers into a mortar or blender, then add the saffron powder and toasted cumin seeds.
6
Pound or blend the mixture until a coarse paste forms, working in batches if necessary.
7
Gradually add the olive oil while continuing to blend or pound until the salsa reaches a thick, textured consistency.
8
Add the wine vinegar slowly, stirring or blending to combine thoroughly and adjusting the ratio of oil to vinegar to taste.
9
Transfer the finished salsa mojo picón to a serving bowl and let it rest for a few minutes before serving to allow the flavors to meld.